When I was a new bride, way back in the '90s, I received many shower gifts that weren’t on the registry. You've all been there, right? Someone went off book. Along with many curiosities, I also got a copy of Necessities and Temptations, The Cookbook of the Junior League of Austin, Texas. I’ve made dozens of recipes from that cookbook, but everyone’s favorite is the Banana Bread.
I know what you’re thinking. Yawn. Turn the page. ‘I already have a favorite banana bread recipe.' Whatever your excuse is for not making this recipe, I’m telling you that it isn’t good enough. Make it today. Over the years, I’ve added and subtracted ingredients, so this isn’t exactly what the Junior League put out all those years ago, but it’s certainly worth a try!
INGREDIENTS
Bread:
1 1/2 cups sugar
1/2 cup butter
1/2 cup butter flavored shortening
2 eggs
4 ripe bananas, mashed
1 teaspoon vanilla extract
4 tablespoons buttermilk
2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
Topping:
6 tablespoons butter
10 tablespoons brown sugar
5 tablespoons milk or heavy cream
3/4 cup chopped pecans
PREPARATION
1. Preheat oven to 350F.
2. Cream butter and sugar. Beat eggs and add to sugar mixture. Add bananas, buttermilk and vanilla.
3. Sift together flour, soda and salt. Add to banana mixture. Beat well.
4. Pour into two greased and floured 9 x 5 x 3 inch pans.
5. Bake 45 to 50 minutes or until bread pulls away from the sides of the pan. Cool.
6. To prepare topping, melt butter in saucepan. Add sugar and milk. Cook until syrupy.
7. Remove from heat and add chopped pecans. Pour over bread and place under the broiler, watching closely for 5 minutes or until browned.